PROBLEM TO BE SOLVED: To provide a sea urchin-containing oil-in-water type emulsion sauce, with an enlivened flavor and rich taste of sea urchin.SOLUTION: A sea urchin-containing oil-in-water type emulsion sauce containing sea urchin, egg yolk, and edible oil, having a pH of 5 or more and 7.5 or less, is blended with a succinate. The blended amount of the edible oil is 25% or more and 75% or less relative to the total amount of sauce. The proportion of the edible oil relative to 1 part of the egg yolk solid content is 1.25 parts or more and 300 parts or less. The sea urchin-containing oil-in-water type emulsion sauce has a viscosity at 25°C of 1 Pa s or more and 100 Pa s or less.COPYRIGHT: (C)2015,JPO&INPIT【課題】 本発明は、ウニの風味とコクが引き立つ、ウニ含有水中油型乳化ソースを提供する。【解決手段】ウニ、卵黄、及び食用油脂を含有し、pHが5以上7.5以下であるウニ含有水中油型乳化ソースにおいて、コハク酸塩を配合し、ソース全量に対して食用油脂を25%以上75%以下配合し、卵黄固形分1部に対する食用油脂の割合が1.25部以上300部以下であり、25℃における粘度が1Pa・s以上100Pa・s以下である、ウニ含有水中油型乳化ソース。【選択図】 なし
